• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g new potatoes New Potatoes, boiled
• 80g courgette Courgette
• 80g red pepper Red Pepper
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the courgette and peppers, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the courgette and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: new potatoes first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the parmesan.

Tap ingredients and steps to tick them off as you cook.